Moroccan-Style Chickpea and Vegetable Stew

Yield: 6-8 servings

This is one of my favorite fall/winter comfort foods. I look forward to having this around. It freezes well, so make the entire batch and freeze half of it for another busy week. It’s nice served on its own, or on top of whole wheat couscous. I also like it with corn bread or naan, and a big mixed green salad. Don’t let all the ingredients scare you – many of them are spices. Sometimes I substitute chili strands for saffron. Season to fit your taste buds!

Ingredients:

• 1/4 cup olive oil
• 1 large onion, peeled and chopped small dice
• 3 garlic cloves, minced
• 2 (15 ounce) cans chickpeas, rinsed and drained
• 1 1/2 cups canned, crushed tomatoes
• 2 medium boiling potatoes, peeled and chopped large dice
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• 2-3 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon tumeric
• 1/2 teaspoon paprika
• 1/4 teaspoon saffron threads
• 4 cups water or vegetable stock
• 1 medium sweet potato, peeled and chopped large dice
• 2-3 carrots, peeled and cut into 1/2-inch slices
• 1 medium zucchini, cut into 1/2-inch slices

Procedure:

1. Place the oil in a large, deep pot and heat over medium-high heat. Add the onions and cook, until they turn transparent, about 5 minutes. Add the garlic and stir until it turns golden, about 1 minute.
2. Add the chickpeas, tomatoes, boiling potatoes, parsley, cilantro, salt, cumin, coriander, ginger, tumeric, paprika, and saffron.  Add the water (I use vegetable stock), mix well, and bring to a boil. Reduce the heat to low, cover, and cook for 20 minutes.
3. Add the sweet potato and carrots, and cook for an additional 15 minutes, maintaining a simmer, until vegetables are tender. Add the zucchini and cook for an additional 10 minutes, or until the zucchini is tender.
4. Season to taste with salt and pepper. Serve over couscous (optional).

Nutrition per Serving (8 servings): Cal 300; Fat 9 g; Carb 52 g; Protein 8g.

Source: Sur La Table (This is from a class I took many, many moons ago. I wish I could remember the name of the instructor. He had gone to a cooking school in NYC that specialized in Indian fare. His class was excellent!)